- 2 tablespoons chopped fresh parsley
- 2 cloves of garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 cup dry white wine
- 1 (4 pound) boneless center-cut pork loin roast
- In small bowl, combine parsley, garlic, salt, pepper and wine; mix well. Place roast in a large resealable plastic bag. Pour wine mixture over roast; seal bag. Turn bag to coat roast. Refrigerate 2 to 24 hours, turning the bag occasionally.
- Heat over to 325 degrees (F). Drain and discard marinade. Place roast, fat side up, on rack in shallow roasting pan; insert meat thermometer. Bake at 325 degrees for 1 1/2 to 2 1/2 hours or until thermometer reads 160 degrees (F). 10 to 12 servings.
- To make gravy, strain meat drippings. Add white wine to dripping to equal 1 1/4 cups. In small saucepan, combine 2 tablespoons cold water and 4 teaspoons cornstarch; blend until smooth. Add wine and drippings. Bring to a boil. Boil until thickened, stirring constantly.
This is an easy recipe that is remarkable good...all that it requires is some planning because of the 24 hours of marinating (best) although you can marinate it for as little as 2 hours:
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A very dear friend gave this recipe to me. It is simple yet deliciously elegant. Strangely, I do have the 1941 cookbook from which it was taken and then adapted:
Here is a simple little recipe that I found in the San Francisco Chronicle (1992 or thereabouts) that is a "keeper" because it is so good...and a good way to make green beans deliciously different:
Friday night I had decided that for Saturday's dinner, I would make Eunie's recipe for tuna casserole. Instead, though, I found a recipe that I made instead and like equally as well. Here it is:
In my frustration today with the flooding from last night and the ensuing disruption of home life...and finally the cleaning people never showing up today...I turned to cooking and baking to relieve my frustration. Well, ok, a glass or two of wine also helped. Anyhow, this recipe is a definite keeper to be be used any time of the year...but I am going to categorize it as a Christmas recipe:
Heat oven to 350 degrees (F). Grease 13 x 9-inch pan. In large bowl combine cake mix, brown sugar, butter and eggs; stir by hand until well blended. Add cereal, butterscotch chips and oats; mix well. Spread in greased pan (I found coating my hands with butter was the best way to press the mixture evenly down into the baking dish/pan.) Bake at 350 degrees for 30 to 40 minutes or until golden brown. Cool completely. Cut into bars. Depending on the size of the bars, it can make 48 bars. Eunie's Tuna Noodle Casserole (a true comfort food)
It is holiday time once again so I am sharing a couple of recipes...one you eat, one you drink...11/7/2013 This recipe came from my Aunt Ruth via a cutout from a magazine...my guess would be from the late 1940s or early 1950s. In her handwriting she says to double the amount of chips for the frosting...so when you make this recipe, please remember to do so. Chocolate Scotheroos
Prepare a 13 x 9 inch pan with cooking spray or butter and set aside. In a large pot, over medium heat, cook syrup and sugar together until sugar is dissolved and the combined mixture begins to boil. Stir frequently. Remove from heat and stir in peanut butter, mixing well. Add cereal and stir until coated evenly with peanut butter mixture. Press mixture into prepared 13 x 9 pan and set aside. In a small pan, over low heat, melt all the chips together, stirring constantly. Spread melted chip mixture over cereal mixture and let sit until firm. Cool and cut into bars ~makes 48 bars In the 1990's I was at a Christmas party and this was the punch that was served: "Moose Milk." All I can remember from that evening was that it was wickedly good tasting and packed a whollop! Enjoy your making of Moose Milk:
I was just tallying up the years I have know Maryann and was shocked (just shocked) to realize that we have know each other for almost 40 years. Gulp. Maryann was one of the first friends I made when I "came out." It was such a transitory period of my life...a time of old friends stopping being friends...and new friends appearing. Because I was so uncertain about so many things in my life at that point, I used to say to her something along the line of "If we still know each other next year, let's do ______ "(fill in the blank). That comment used to drive her nuts. Now we have known each other almost 40 years...so Maryann, I guess I can no longer say "If we still know each other next year" because we both know beyond a doubt that we will. Over the years that have been so many events that have become stories of laughter at the things we have done. I could spend the whole morning telling all of you these stories. However, for today's purpose suffice it to say that I fondly remember: 1) Making snow angels while dressed in a suit and topcoat because MA was doing the same while in a smart cocktail dress and fur jacket. 2) Mai Tai fueled evenings at Don The Beachcomber (in St. Paul, MN). 3) The very infamous Christmas sing-along tape (which is now a CD). Yes, there are more stories but I stop here for today...and share with you her recipe for "Asian Slaw." 1 - 3 oz pkg Chicken Ramen Noodles 3-4 oz sunflower seeds 1 bunch green onions, chopped 1/2 cup oil 1/2 cup vinegar 1/2 cup sugar 1 - 16 oz pkg cole slaw Crush the ramen noodles in a bowl, stir in the seasoning packet, sunflower seeds, green onions, oil, vinegar and sugar. Mix 'til sugar is dissolved. Place the coleslaw mix into a large salad bowl, pour dressing mix over and toss lightly to combine well. Refrigerate at least one hour before serving. |
AuthorFamily, friends and home are the treasures that bring me the most pleasure. Through my blog, I wish to share part of my life and heart with readers. Archives
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